Deli ... the "Wicked" from Which Wich. Five meats and three cheeses. 14-inch sandwich with bacon, pepperoni, roast beef, turkey, ham, American, cheddar & swiss. Add yellow mustard, spicy mustard, balsamic dressing, vinegar, oil, salt & pepper, and a little hot sauce. Topped with a whole bag of salt and vinegar kettle cooked potato chips.
And not a goddam vegetable in sight ... because I don't mind a salad, but I don't want one on my sandwich. I see no need to dilute all the glorious animal carcass.
One of these days I'm going to try that sandwich with double meat, double cheese, extra bacon. It'll cost the better part of $25 ... but angels will sing.
Your basic BLT on dry white bread. Best sandwich ever! A favorite variation of mine is to substitute raw spinach for lettuce.
Only recently have I begun to like eating raw tomatoes. I grew tomatoes in my garden so I decided I should take the next step with my homegrown tomatoes and try a BLT. I was not disappointed.
add vinegar holy crap that adds a flavor
I'm with you, especially with the spinach substitution! Fresh cracked peppercorn is a great addition. I don't know how much tomato you put on it (for me it's about a whole tomato... mmmmm) but depending on the ripeness, mayo would sometimes enter the fold to give more needed flavour.
I love sandwiches and I don't think the making of such a great food should be left to anyone but myself If I am the one to eat the sandwich.
At home I usually make ham or turkey.
Ham and garlic grilled cheese:
Thin sliced ham and shredded shedar. Butter two pieces of bread and then sprinkle with garlic salt. Put the bread in skillet and heat until inside is melted and the outside is golden brown.
This one is a bit dry but I still like it.
Toast two pieces of bread. Add thin sliced turkey and swiss cheese. Then add lots of shredded lettuce and thinly sliced bell pepper. Next drizzle lots of olive oil over the top of the lettuce and then add a tasty amount of black pepper.
-this sandwich works great for making earlier in the day and then taking it for lunch. Wrap tightly in saran wrap and don't refrigerate. The oil and toast somehow work out a truce as it is not as dry as when you first make it but it does not get soggy either.
***Whenever possible add a pickle or some dill pickle slices to the side.
I usually make my own lunch, sandwich and such, to take to work as I normally eat in my office whenever I get a chance to eat. My new favorite thing is substituting mayo for Horsradish sauce. My wife bought a squeeze bottle of the stuff, for something she was going to fix. It was in the fridge and out of curiosity I made a plain ham sandwich with it. Man, my life got a whole lot better right then and there! I look forward to that daily sandwich with the nirvana of that sauce.
She had to get another bottle for the dinner she was going to use it for. Got a little grief for using it first, but in retrospect, I still don't care, it was/is good!
Being a culinary school graduate and cooking enthusiast, I've lost count of how many good sandwiches I've had or like to make. I just posted a message containing a recipe in the "Men In The Kitchen" group on this site for a Super Bowl Buffalo Chicken Stuffed Sandwich that is, essentially, a large panini that serves 8 to 10 people. I haven't made it yet, but I intend to make it soon. As far as what I have made, it's hard to beat a BLT with avocado on my own homemade white sandwich bread. My father-in-law made me one a couple months ago with a fried egg on it that was actually quite good. I also love barbecue favorites such as pulled pork topped with lots of creamy coleslaw on a plain hamburger bun and maybe some pickle as well, or smoked brisket in place of the pulled pork. A good ol' toasted cheese sandwich always hits the spot as well, especially when paired with tomato soup. My wife and I have made many different types of panini sandwiches on our electric press, often consisting of leftover roast beef or turkey or chicken with whatever happens to be around. As long as the bread is good, there's enough spread to keep everything moist and flavorful, and the ingredients are top quality and thoughtfully and artfully matched, I'm good. I've even made sandwiches with the filling baked right in, or where large loaves are hollowed out and filled, then compressed, with or without heat. Then, of course, there's the faithful standby, the burger. One of my favorite ways to make one is to wrap a slice of thick bacon around a seasoned pattie and secure it with a toothpick before grilling it. The fat from the bacon drips into the coals and causes flare-ups sure, but it only makes the burger taste better and the bacon ends up perfectly crisp. Top that puppy with lettuce, tomato, pickle, ketchup or barbecue sauce, lots of caramelized onions, jalapeno slices, and whatever other toppings I'm in the mood for, and I'm in Heaven.
Do you think that a good sandwich is made by separate good ingredients (specific bread, tomatoes, chipotle mayo, B&B pickles, etc....) or by the combination where the sum is greater than the parts?
I think it is most definitely both, not one or the other. A sandwich is no good with poor-quality ingredients, even if thecombination of flavors is a good one. And on the flip side of that coin, the best tomatoes, bread, etc. aren't very appealing if they are not paired with other ingredients that help each of those ingredients to shine and compliment each other in a pleasing and appealing way. You have to have both.
I agree it is both of those. Cheap white bread doesn't really complement a good sandwich but toast it and the sandwich just got better. On the other hand I refuse to ever put one of those individually wrapped slices of American "cheese" (processed cheese food) on any sandwich I ever make or eat. Nothing can overcome that abomination when you are making a good sandwich. I will use that garbage when I am making cheeseburgers but only if I add it to the burger wile it is still on the grill and it melts onto the meat. Occasionally I will eat a grilled cheese with that type of cheese if nothing else is available. Good ingredients always help but regular type ingredients can be used. I find some EVOO and black pepper always help a sandwich greater than the sum of its parts.
damn good question. i think it depends. you have to start with good ingredients, but there are some amazing flavor combinations that, when put together, make it even better than if you just ate each piece seperatly.